Hazelnut Free Gulab Jamun
Soft, syrup-soaked, and perfumed with rose water and cardamom, these little golden spheres are one of the most beloved sweets in South Asian cuisine — and for good reason. The dough comes together from milk powder, a touch of flour, and butter, then gets fried low and slow until deeply golden before taking a long, luxurious soak in fragrant sugar syrup. That patient frying temperature is the real secret here: keeping the oil between 300 and 320°F lets the centers cook through evenly while the outside develops that signature caramel-brown color. Tree nut allergies can make navigating traditional sweets genuinely stressful, but this recipe relies on no hazelnuts or hazelnut-derived ingredients at any stage — just pantry staples and a few aromatics. The optional garnish calls for slivered pistachios, which you can simply leave off if you need to keep the dish completely nut-free. What you're left with is a dessert that's pillowy, sticky, and deeply satisfying — the kind of thing guests will ask about long after the plate is empty. Serve them warm with a little extra syrup spooned over the top and watch them disappear.
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Learn more →Ingredients
6 servings
For the syrup
- 1 cup water
- 1 cup granulated sugar
- 4 green cardamom pods, lightly crushed
- 1 tbsp rose water
For the dough
- 1 cup milk powder (full-fat)
- 3 tbsp all-purpose flour
- ¼ tsp baking soda
- 1 tbsp unsalted butter, softened
- 3–4 tbsp whole milk, as needed
For frying
- 2 cups neutral oil (such as canola or sunflower), for frying
For serving
- 2 tbsp slivered pistachios (optional)
Instructions
- 1
Combine the water, sugar, and crushed cardamom pods in a large saucepan over medium heat, stirring until the sugar dissolves completely. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes until the syrup is slightly thickened and coats a spoon lightly. Remove from the heat, stir in the rose water, and keep warm over the lowest heat setting.
- 2
In a medium mixing bowl, whisk together the milk powder, all-purpose flour, and baking soda. Add the softened butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs with no visible butter pieces.
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